about the harvest: Grapes were picked at 22.2°B and given eight hours of skin contact before pressing to 1.4 bars of pressure. The juice was left to settle for two days before racking to barrel. Using only wild yeast, fermentation occurred over a two month period.

in the cellar : The wine spent 15 months on the lees. Only new, small French oak barrels were used. Sauvignon blanc component blended in before bottling